Greek Lamb with Orzo

This recipe originally by Mary Cadogan, is based on a Greek classic. It’s made using Orzo, a widely available small rice sized pasta, which is used in place or the original Greek ingredient; Manestra.
It’s an easy recipe but takes a while to cook, however the flavoursome and tender lamb makes it all worthwhile

Serves 6

Ingredients

1kg shoulder of lamb

2 onions, sliced

1 tbsp chopped fresh oregano (or 1 tsp dried if you don’t have fresh)

½ tsp ground cinnamon

2 cinnamon sticks, broken in half

2 tbsp olive oil

400g can chopped tomatoes

1.2l chicken or vegetable stock, hot.

400g orzo

freshly grated parmesan , to serve

Method

Heat oven to 180C/fan 160C/gas 4.

Cut the lamb into 4cm chunks and spread over the base of a large, wide casserole dish.

Top Tip:
This recipe can be frozen, just cool and freeze after step 4 and defrost and return to a casserole dish, gently bring to a boil (adding some water if it looks a little dry) and restart at step 5.